A circular food system is essential for achieving Sustainable Development Goal (SDG) 12.3, which aims to halve global food waste by 2030. Food loss and waste represent significant challenges to sustainability. Each year, approximately 13 per cent of food is lost after harvest at the farm or along the supply chain, while 19 per cent is wasted in households, food businesses, and retail stores, according to the Food Waste Index Report published by the United Nations Environment Programme (UNEP). This Report provides the most accurate global estimate on food waste at retail and consumer levels. It provides guidance for countries on improving data collection and suggests best practices in moving from measuring to reducing food waste.
Together, this food waste contributes 8-10 per cent of global greenhouse gas emissions (GHG), squanders 28 per cent of the world’s agricultural land, and consumes one-quarter of agriculture’s fertilizer and water.
The environmental impact of food waste is further compounded by methane emissions from decomposing food. Methane is a potent greenhouse gas with 80 times the warming potential of carbon dioxide over its first two decades in the atmosphere. In addition to environmental damage, food waste costs the global economy over $1 trillion annually, undermines the livelihoods of food producers, and is a missed opportunity to address hunger, with over 700 million people worldwide still affected by food insecurity.
To deliver on SDG 12.3, transitioning to a circular food system is critical. A circular food system prioritizes minimizing waste at every stage, ensuring that food is used efficiently and never ends up in landfills. By "closing the loop" on waste, it seeks to extract maximum value from food through practices such as redistribution, upcycling, and recycling.
- Redistribution involves directing surplus, edible food that would otherwise be discarded to people in need, thus improving food security. This can be facilitated by food banks, partnerships with large food suppliers (such as schools, hospitals, and hotels), and mobile apps that connect surplus food with recipients in real time.
- Upcycling transforms byproducts and imperfect produce into new, valuable food products. For instance, spent grain from beer production can be turned into flour for baked goods, and blemished tomatoes can be made into sauces. These processes not only reduce food waste but also create new economic opportunities in the food industry.
- Recycling food through composting is another key strategy. Composting recycles nutrients from food waste, improving soil health and supporting urban agriculture projects. In addition, food that is unsuitable for human consumption can be repurposed as animal feed, further reducing waste.
These approaches fit into what is known as the "waste hierarchy," which prioritizes the most sustainable methods of managing food waste—starting with prevention and redistribution, and moving towards recycling and composting.
To scale these solutions, cities play a vital role in fostering circular food systems. As hubs of food consumption, innovation, and waste management, urban centers are ideal settings for implementing food waste reduction strategies. Dense urban networks facilitate the efficient redistribution of surplus food and the composting of organic waste. Additionally, diverting food waste from landfills eases pressure on municipal waste management systems and reduces city budgets dedicated to waste disposal.
UNEP is working to promote cities as models for circular food systems, leveraging urban infrastructure, entrepreneurial spirit, and food consumption patterns. By harnessing innovative methods such as redistribution, upcycling, and recycling, cities can lead the charge in cutting food waste and contribute to meeting the SDG 12.3 target by 2030. Delivering on SDG 12.3 is not just about reducing waste—it’s about creating a more sustainable, equitable, and efficient food system for all.
“waste hierarchy”
